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WLP677 Lactobacillus delbrueckii

  • Yeast: Wild Yeast/Bacteria
  • Yeast: Vault

ATTENUATION :

N/A% - N/A%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Varies

FERMENTATION TEMPERATURE :

70° - 110° F
21° - 43° C

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Description

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.

  • Suggested to keep wort under 20-30 IBUs
  • For primary fermentation pitching rates, see our Kettle Sour Blog
  • For secondary fermentations, 1L per 2-3BBLs is suggested
     
Pitch Rate Calculator

  • Part No:

    WLP677

  • Part Name:

    WLP677 Lactobacillus delbrueckii

  • Type:

    Vault


Suggested styles for WLP677 Lactobacillus delbrueckii
  • Berliner Weisse
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer